Scoville Units: 10,000
Chile Chipotle is a light brown (dull tan to coffee brown), wrinkled, dried smoked jalapeno chile. They are are approximately 2 to 4 inches in length and about 1 inch wide. Traditionally, fresh, ripe jalapeno chiles are slowly smoked over the dried foliage of the chile plant. It is reported that as much as 20% of the Mexican jalapeno crop is used to make chile chipotle.
You will often see chipotles classified as "brown" or "red/morita".
Chile ahumado, also referred to as tipico and chile meco, is greyish tan in color with a very rich smoky, rich flavor. Green jalapeno chiles are smoked and dried to produce the "brown" chipolte. This type of chipotle is typically the "authentic" preferred chipotle.
|Chile morita means "little blackberry" in Spanish. A Chile morita is a dark reddish-purple color. Often the morita is referred to a smoked serrano chile, but this is inaccurate. Both the tipico and the morita are smoked jalapenos -- the difference is that the morita is often made from a smaller variety of ripe red jalapeno and it is not smoked nearly as long as the tipico. The morita remains very leathery and pliable.|
|Chipotle Grande is a smoked, dried Chile Huachinango, a name for a variety of large red jalapeno.|
|Chipotle en Adobe
Chile Chipotle is popular as "chipotle en adobe" which is the chipolte canned in a red vinegary sauce. Adobo is a dark red sauce made with garlic, onions, tomato, oil, bay leaves and vinegar.